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19
Herbed Potato Galette
An elegant accompaniment to roasted meat
or poultry. Potatoes must be very thinly
sliced.
Makes 2 servings
1 medium new potato (about 8
ounces)
2 tablespoons butter, melted
¼ teaspoon dried rosemary
1
/8 teaspoon dried oregano
1
/8 teaspoon dried thyme
kosher salt and pepper, to taste
Place rack in the Cuisinart
®
Exact Heat
™
Toaster Oven Broiler in position B and
preheat oven to 425ºF on Bake setting.
Wash and dry potato; do not peel. Using a
sharp knife or food processor, slice potato
paper-thin. Place in a medium bowl and toss
gently with melted butter to coat each slice.
Arrange slices in an 11 x 7-inch baking pan
so they are closely overlapping. Crumble
herbs and seasonings; sprinkle on top of the
potato slices. Bake until golden brown and
crispy, about 20 to 25 minutes.
Nutritional information per serving:
Calories 135 (73% from fat) • carb. 8g • pro. 1g • fat 11g
• sat. fat 2g • chol. 0mg • sod. 136mg
• calc. 9mg • fiber 1g
Garlic Bread
Warm, toasted garlic bread will make any
meal memorable.
Makes 16 slices
4 large garlic cloves, peeled
1 ounce Parmesan cheese, cut into
1-inch pieces
1
/3 cup butter
¼ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 loaf Italian bread (16 inches long)
Place rack in Cuisinart
®
Exact Heat
™
Toaster
Oven Broiler in position B and preheat oven
to 450ºF on Bake setting.
In a Cuisinart
®
Food Processor fitted with the
metal blade, process garlic until finely
chopped, about 15 seconds. Scrape bowl
and add cheese; process until finely
chopped, about 30 seconds. Add butter, oil,
salt and pepper; process until smooth, about
15 seconds. Scrape bowl as necessary.
Cut bread into two 8-inch pieces, cut each
piece in half lengthwise and spread each cut
side with garlic mixture. Place two pieces of
prepared bread directly on oven rack, cut
side up, and bake until toasted, about 10 to
12 minutes. Remove from toaster oven with
a spatula and repeat with remaining two
pieces of bread. Slice into 2-inch pieces and
serve warm.
Nutritional information per slice:
Calories 80 (90% from fat) • carb. 1g • pro. 1g • fat 8g
• sat. fat 3g • chol. 12mg • sod. 149mg
• calc. 29mg • fiber 1g
Lemon Blueberry Loaf
Cake
This delicious loaf can be served for dessert
or as a quick bread.
Makes 10 servings
vegetable oil cooking spray
2 cups all-purpose flour
¾ cup sugar
2 teaspoons grated lemon zest
1½ teaspoons baking powder
¼ teaspoon salt
2 large eggs, well beaten
½ cup butter, melted
½ cup lowfat milk
1 cup fresh or frozen blueberries
½ cup walnut halves, chopped
Place rack in the Cuisinart
®
Exact Heat
™
Toaster Oven Broiler in position A and
preheat oven to 350ºF on Bake setting.
Lightly coat an 8½ x 4½-inch loaf pan with
vegetable oil cooking spray.
Combine flour, sugar, zest, baking powder
and salt in a large mixing bowl. Combine
eggs, butter and milk in a 2-cup liquid
measure and mix to combine. Add egg
mixture to flour mixture; stir with wooden
spoon until just combined; do not overmix
(batter will not be smooth). Add blueberries
and walnuts; mix until just blended (do not
overmix).
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